You and a group of friends all have a day off work. Perhaps you usually meet at a local cafe every so often to celebrate life in the fast lane, a birthday, or maybe you don't even need an excuse - it's just what you do. While the sun is
Lunch at my place (+recipes)
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Prepare the terrine a day or two in advance, and then on the day all you need to do is unveil it and slice.
This, too, is a colourful offering of summer's finest. As you eat through the layers every vegetable has its own flavour, combined with a hint of basil.
With lemons in the fruit bowl, dessert is never far away. Hot lemon souffle can wait until winter, but now it is lemon tart which I churn out in my kitchen - perfect for so many occasions.
They are simple yet feel special, and are a wonderful finish to a meal. You could make one large tart but, for easy plating, and when your lunch is in full swing, individual tarts are quick to serve and very impressive.
A few berries or some poached fruit on the side and you will be competing with the cafe up the road.
The key here is not to overcook the tart. Be sure to remove from the oven when just set.
Chef's Tip
Always zest your lemons before squeezing, to make the process easier.
Recipes
• Gherkin and salmon bruschetta with rocket
• Roast vegetable terrine
• Individual lemon tarts
For more of Angela Casley's fabulous recipes, visit foodhub.co.nz
- VIVA